Anyone who has ever planted a summer vegetable garden has dreams of that perfect crop. Delicious juicy tomatoes, crisp green cucumbers and sweet fragrant basil that you just can't buy in the grocery store. We go through this ritual every year. We plant seeds, feed, water, prune and hope that our efforts will produce that perfect harvest. Let's just say that we haven't always been so lucky. One year it was tomato blight, the next it was devious squirrels ransacking the garden, another it was too much rain and not enough sun. However, this year was different. We somehow managed to hit the perfect storm of summer gardening. A combination of tropical sunshine, daily watering, regular feeding and our two cats patrolling the garden for thieving squirrels and rabbits has finally brought us success. Our backyard garden has produced the most succulent delicious produce that we could ever have hoped for.

So needless to say, every meal we prepare must revolve around what we pick from the garden that day. The possibilities are endless bruschetta, homemade pesto, pasta with fresh tomato sauce, even a regular BLT is something special with a garden tomato. These are some of our favorite summer recipes using garden fresh ingredients. Use your fresh picks, or stop at a local farmers market to enjoy the best summer has to offer.

Combine all ingredients and season with salt and pepper to taste. Chill and serve.

Roasted Garden Vegetables & Feta with Tratolle Pasta

2 TBSP olive oil

3 large cloves of garlic sliced

1 TBSP chopped fresh parsley

1 TBSP chopped fresh oregano

3 Chinese eggplants cut into chunks

3 Cubanelle peppers coarsely chopped

2 pints grape tomatoes - cut in half

1 lb Tratolle pasta (Penne works well also)

8 oz Feta cheese

Salt & Pepper

Cooking Spray

Preheat oven to 450 degrees. In a large bowl mix garlic, eggplant, peppers, tomatoes, onions, olive oil and salt and pepper to taste. Toss to coat. Spread onto large baking sheet. Roast until veggies soften, approximately 10-12 minutes. Remove from oven and toss with parsley and oregano. Cook pasta and drain. Combine with vegetable mixture and top with roasted feta (see below).

Spray baking sheet with cooking spray. Spread chunks of feta cheese on pan. Broil until edges turn brown. Cool slightly and scrape off pan, crumble over the top of pasta and veggie mixture.

Alan DeCecco is co-owner of The Philadelphia Catering Company. He is hopefully awaiting his garden's summer bounty of produce. Look for a garden update with more recipes later this summer.